Easy Italian-Style Minestrone

Start to Finish: 25 minutes

Ingredients:
1 Tbsp. olive or canola oil
3 cloves garlic, minced
1 medium onion, chopped
2 14-ounce cans reduced-sodium chicken broth
1 1/2 cups water
1 15-ounce can cannellini or pinto beans, rinsed and drained
1 medium zucchini or yellow summer squash, coarsely chopped
1 cup 1/2-inch pieces peeled winter squash (such as acorn or butternut)
1 cup dried multigrain elbow macaroni
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 14 1/2-ounce can diced tomatoes
5 cups coarsely torn, trimmed Swiss chard or spinach
Salt and pepper

Directions:
1. In a 5- to 6-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, and winter squash. Bring to boiling. Add pasta, dried herbs (if using). Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in Swiss chard, if using. Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.

2. Stir in fresh herbs (if using), tomatoes, and spinach (if using). Remove from heat. Season to taste with salt and pepper. Makes 6 (1 1/2 cup) servings.

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